Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Potatoes, Brussels Sprouts and Endives with Red Lentils
and Roquefort dressing
35 min.
Time:
152
calories
Calories:
Health Score:
93 / 100
Ingredientsfor
- Ingredients
- 2 large waxy potatoes
- salt
- 1 tsp Caraway
- 100 grams Brussels sprouts
- 175 grams Brussels sprouts
- 200 milliliters Vegetable broth (Instant powdered)
- 1 smaller Endive
- 1 cup (200 g) Yogurt (0.1% fat)
- 50 milliliters Buttermilk
- 50 grams Roquefort cheese
- freshly ground pepper
Preparation
1.
Scrub potatoes and cook with caraway seeds in a pot of salted boiling water, 20-25 minutes. Rinse, trim and cook Brussels sprouts in salted boiling water, about 10 minutes. Cook lentils in broth, 3-4 minutes.
2.
Drain potatoes and Brussels sprouts. Rinse Brussels sprouts with cold water. Remove a few leaves from the Brussels sprouts and set aside. Halve or quarter remaining sprouts, depending on size. Peel potatoes and let cool. Drain lentils.
3.
Rinse endive leaves and spin dry. Puree yogurt with buttermilk and Roquefort. Season with salt and pepper.
4.
Cut the potatoes into thin slices. Divide endives, potatoes, lentils and Brussels sprouts among plates. Drizzle with Roquefort dressing and sprinkle with reserved Brussels sprouts leaves.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |